Risotto Carbonara with Seared Scallops

Ingredients

• 6 oz Guanciale (diced; render until very crisp like crackling)
• 6 cup Chicken or vegetable stock (infused with a pecorino rind)
• 1 Pecorino Romano rind (for infusing stock)
• 4 Egg yolks (raw, for the carbonara base)
• 1 cup Pecorino Romano cheese (finely grated, plus extra for finishing)
• 1 tsp Black pepper (freshly cracked (referred to as disco pepper))
• 1 Shallot (finely minced)
• 1.5 cup Carnaroli rice (do not use Arborio)
• 0.5 cup Dry white wine (for deglazing)
• 8 Sea scallops (large, for searing)
• 4 Confit egg yolks (prepared sous vide (optional garnish))
• Fresh chives (finely chopped for garnish)

Steps

1. 1

   In a large skillet or pan, render the diced guanciale over medium heat until it is extremely crisp, resembling cracklings. Drain the guanciale and reserve the rendered fat.

2. 2

   Place your chicken or vegetable stock in a pot and add a pecorino cheese rind. Bring to a low simmer to infuse the stock with flavor while you prepare the other components.

3. 3

   In a small bowl, whisk together 4 raw egg yolks, grated pecorino cheese, freshly cracked black pepper, and a portion of the reserved guanciale fat until well incorporated.

4. 4

   In a separate wide pan or dutch oven, sauté the minced shallots in some of the remaining guanciale fat until translucent.

5. 5

   Add the Carnaroli rice to the pan with the shallots. Toast the rice for 1-2 minutes until the edges are translucent and it smells slightly nutty.

6. 6

   Deglaze the pan with the white wine, stirring constantly until the liquid is fully absorbed by the rice.

7. 7

   Begin adding the pecorino-infused stock one ladle at a time. Stir constantly and wait until each addition is fully absorbed before adding the next. Continue this process until the rice is creamy and al dente.

8. 8

   Once the rice is al dente, take a small amount of the hot stock and slowly whisk it into the egg yolk and pecorino mixture to temper it, which prevents the eggs from curdling when added to the rice.

9. 9

   Remove the risotto pan from the heat. Fold in the tempered yolk mixture, stirring vigorously until the risotto is glossy, creamy, and has a 'wave' consistency (it should run on the plate, not stand up).

10. 10

    Fold in a portion of the crispy guanciale and finish with an extra sprinkle of pecorino cheese.

11. 11

    In a very hot skillet with a little oil or guanciale fat, sear the sea scallops for about 90 seconds per side until a golden-brown crust forms and they are just cooked through.

12. 12

    To plate, spoon the risotto onto a dish. Top with the seared scallops, a sous vide confit egg yolk, the remaining crispy guanciale, more pecorino, black pepper, and chives.

Notes

The author emphasizes using Carnaroli rice over Arborio for a better texture. The 'disco pepper' refers to freshly cracked black pepper. If you don't want to make the sous vide yolks or scallops, the risotto carbonara stands perfectly on its own.

Nutrition per serving

• main
• dinner
• risotto
• carbonara
• seafood
• scallops
• guanciale
• fusion